Chholay or Chana masala is a famous Punjabi dish. They are served with bhature or kulche. They are prepared with onions, tomatoes, and blend of Indian spices. I had used dried amla while boiling chholay. Also i had boiled chholay or chana with tea powder.Here’s the yummy chholay recipe.
Kabuli chana:250 gm
Tea powder:1 tsp
Green chilli:1 chopped
Red chilli powder:1/2 tsp
Cumin or jeera powder:1/2tsp
Amchoor powder:1/2 tsp
Black cardamom :1
Cinnamon:1/2 inch piece
Coriander :for garnishing
1. Soak chana overnight.
2. Tie tea leaves in a muslin cloth.Put chana in cooker with muslin potli and dried amla. Dried amla and tea will give dark colour to chana.Boil the chana till it gets soft completely.It will take about 30-40 minutes to boil completely.
3.Roast cinnamon,cloves,black pepper,cardamom,corriander seeds.Grind them in a mixer.It will give a nice aroma.
4. Discard tea potli and amla. Heat oil in a kadai. Add grated ginger.Add chopped ginger and pureed tomatoes.Saute on medium flame for 2-3 minutes.
5. Add red chilli powder, jeera powder, amchoor powder, haldi or turmeric powder, anardana powder. Saute for one more minute.
6.Also add dry masala powder which we had prepared earlier.
7. Add boiled chana and salt and mix well.
8.Garnish with coriander,onion slices and serve with bhature or kulche.
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